Bittersweet Ganache

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  • 8 ounces good-quality dark chocolate
  • 1/2 cup heavy whipping cream
  • 2 tablespoons liqueur (optional)


Chop or shave chocolate into fine pieces. Place in a heatproof bowl.
Add cream to a small, heavy saucepan and bring to a simmer.
Pour over chocolate and shake bowl. Let sit for 5 minutes. Whisk together until creamy.
Whisk in liqueur if using.
Let cool slightly and serve as dessert sauce for ice cream, fruit or pound cake.

Stir occasionally until just cooled and pour over a cake for icing. This ganache is also a delicious base for truffles. Refrigerate until hard, roll into balls and then roll into cocoa powder, nuts, coconut or powder sugar.

Recipe from Central Market Poulsbo - Culinary Resource Center
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